Marshamallow No Bake Pumpkin Pie
Servings: 10
A creamy, fluffy pumpkin pie that's perfect for Thanksgiving!
Ingredients
- 1 Cup Graham Cracker Crumbs
- 1 Tablespoon Brown Sugar
- 1 Tablespoon Sugar
- 1 Teaspoon Cinnamon
- 4 Tablespoons Butter
For the Filling
- 1 Cup Pumpkin Puree
- 1 Bag Marshmallows Mini, 10 ounce bag
- 1/4 Teaspoons Cinnamon
- 1/4 Teaspoons Pumpkin Pie Spice
- 1 Cup Heavy Cream
Instructions
- Heat the oven to 350 degrees.
- Mix the graham cracker crumbs, cinnamon, sugars, and butter until it's like wet sand. Press into a pie plate and bake for 8-10 minutes. Set aside to cool completely.
- In a medium saucepan, combing the cinnamon, pumpkin, marshmallows, and pumpkin pie spice over medium-low heat, stirring consistently until smooth and all marshmallows are melted.
- Chill the mixture in the refrigerator until cooled, about 30-60 minutes.
- Whip the whipping cream with a handheld mixture until soft peaks form. Set aside.
- Pull the pumpkin mix from the fridge and using a handheld mixer, beat the mixture until fluffy, about 1 minute.
- Fold the whipped cream in gently with a rubber spatula and then carefully fill the pie.
- Chill 2 hours in the fridge.
Notes
This pie will keep for 3-4 days in the refrigerator.
Nutrition Facts
Marshamallow No Bake Pumpkin Pie
Amount Per Serving (1 slice)
Calories 266
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 9g56%
Cholesterol 45mg15%
Sodium 129mg6%
Potassium 83mg2%
Carbohydrates 35g12%
Fiber 1g4%
Sugar 21g23%
Protein 2g4%
Vitamin A 4303IU86%
Vitamin C 1mg1%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.